Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Piokled Pbabs Ob Peaghbs
Ingredients
Directions
Tie spices in a piece of muslin and boil with vinegar and sugar.
Skim, add fruit, and cook until tender.
Boil syrup five minutes after removing fruit.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fruit
- Softens as it cooks in the syrup, becoming tender and taking on the sweet-sour flavour.
- Brown sugar
- Sweetens the syrup and helps preserve the fruit by drawing out moisture.
- Vinegar
- Adds acidity that gives the pickle its sharp flavour and helps preserve the fruit.
- Mixed whole spices
- Infuse the syrup with aroma and warm flavour while it simmers in the muslin bag.
The step that matters
Boil syrup five minutes after removing fruit. Boiling the syrup on its own after the fruit is out thickens it and concentrates the vinegar and sugar, so the pickling liquid holds its strength when it is poured back over the fruit.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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